So we carpool.
Which can be boring. I would never admit this out loud, though, especially not in the presence of my children, having told them many times that only boring people get bored. ”I’m glad I don’t get bored,” I tell them. “I always have lots of things to do and think about.” After which they roll their eyes at me.
I’ve taken to searching for interesting things on the road while I drive. And rarely does the road disappoint.
The other day, I saw this car with a bumper sticker in the shape of a diamond, which read “DRIVE FRIENDLY.” Not “drive safely” or “drive with care.” Drive. Friendly. Like this guy is my mother or something.
It made me feel like driving my friendly car right into his back seat.
Another curious thing I saw involved a truck with a camper… and an organ strapped to the back of it.
I swear I am not making this up. Mobile church maybe? Either that or their campfire is way too good for guitars.
This morning I drove the carpool before I even had breakfast. I saw nothing interesting on the road today, perhaps because I was preoccupied with dreaming about these breakfast bars. Truth be told, I made a plum cobbler for dessert, and made these plum breakfast bars the following morning, and the difference between the two is quite negligible.
Yes, this breakfast food would make an excellent dessert. Or this dessert food would make a great breakfast. Look at it any way you want.
The best part of baking with plums is knowing they came from my Grandmother’s plum tree. The Lizard and I took a drive to her house to pick a boxful. I have a list of about 6-8 things I would like to bake with them, and you’re likely to see many of them on this blog.
Don’t say I didn’t warn you!
Adapted from Raspberry Breakfast Bars by Smitten Kitchen
- ¾ cup melted butter
- ½ cup chopped almonds or walnuts
- 1¼ cup flour
- 1 cup brown sugar
- 1¼ cup rolled oats
- ¾ tsp. salt
- ½ tsp. baking powder
- ½ tsp. baking soda
- 2 cups diced plums
- ¼ cup sugar
- ½ tsp. cinnamon
- 2 T. flour
- 2 T. butter, melted and cooled
- zest and juice of 1 lemon (about ¼ cup juice, 1 T. zest)
- For crust, combine all ingredients, stirring until crumbly. Reserve about 1½ cups of crust, and spread remaining crust on the bottom of a greased 9×13 pan.
- Bake at 350 degrees for 12-15 minutes, until brown.
- For filling, combine all ingredients in a bowl, tossing until well coated.
- Spread filling over baked crust, then crumble reserved crust over the top.
- Bake at 350 degrees for 35-40 minutes, until brown. Let cool completely, cut into 24 bars.
If you enjoy this recipe, you might also enjoy:
Oatmeal Breakfast Bars from Stolen Moments Cooking
Peanut Butter Banana Chip Breakfast Bars from Megan’s Cookin
Plum Ginger Bars from Sinfully Spicy
This post linked up at: Comfy in the Kitchen; Tidy Mom; Shabby Nest; Romantic Home; Rattlebridge Farm; Simple Living with Diane Balch; I Should Be Mopping the Floor; Skip to my Lou; Domesblissity; Somthing Swanky; Katherine’s Corner; Miz Helen’s Country Cottage; Michelle’s Tasty Creations;